Name: Pasta and Chinese Cabbage in Ginger Broth Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 3 cups canned, or homemade stock low-sodium chicken broth; 6 tbsp soy sauce; ¼ cup rice wine vinegar; ¼ cup mirin; 1 tbsp minced fresh ginger; 2 cloves garlic; 2 tsp Asian sesame oil; 2 tsp sugar; 1½ tsp salt; ¾ lb spaghettini; ¾ lb Chinese cabbage; ½ lb firm tofu; 1 lb pork loin chop; 3 including green tops Scallions

How To Make Pasta and Chinese Cabbage in Ginger Broth

Brimming with Asian flavors, pasta, Chinese cabbage, and tofu are combined for a filling dish that’s made tastier with light mirin-flavored ginger broth.

Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

Serves:

Ingredients

3cupslow-sodium chicken broth,canned, or homemade stock
6tbspsoy sauce
¼cuprice wine vinegar
¼cupmirin
1tbspfresh ginger,minced
2clovesgarlic
2tspAsian sesame oil
2tspsugar
1½tspsalt
¾lbspaghettini
¾lbChinese cabbage
½lbfirm tofu
1lbpork loin chop
3scallions,including green tops

Instructions

In a medium stainless-steel saucepan, combine the broth, soy sauce, vinegar, mirin, ginger, garlic, sesame oil, sugar, and salt. Bring just to a simmer, stirring occasionally.
In a large pot of boiling salted water, cook the spaghettini for about 8 minutes until almost done. Drain. Return the pasta to the pot.
Add the hot ginger broth to the pasta along with the cabbage and tofu. Bring back to a simmer and cook for 1 minute. Add the pork and scallions. Remove from the heat and let sit for about 1 minute until the pork is just done.
Serve and enjoy.

Recipe Notes

In place of mirin, a sweet low-alcohol Japanese cooking wine, you can use 3 tablespoons sweet sherry, or 3 tablespoons dry sherry plus 1½ tablespoons sugar.